Blueberry Balsamic Vinegar

Total Time:
48 hr 50 min
Prep:
10 min
Cook:
48 hr 40 min

Yield:
5 1/2 cups

Ingredients
  • 4 cups frozen, thawed or fresh blueberries
  • 1 quart balsamic vinegar
  • 1/4 cup sugar
  • Lime peel cut in strips from 1 lime (green part only)
  • 1 (3-inch) cinnamon stick
Directions
  • In a large non-reactive saucepan, crush blueberries with a potato masher or back of a heavy spoon. Add vinegar, sugar, lime and cinnamon and bring to a boil. Reduce heat and simmer, covered, for 20 minutes. Cool slightly and pour into a large bowl. Cover and refrigerate for 2 days to allow flavors to blend.

  • Place a wire mesh strainer over a large bowl. In batches, ladle blueberry mixture into strainer, pressing out as much liquid as possible. Discard solids.

  • Pour vinegar into clean glass bottles or jars, and refrigerate, tightly covered, indefinitely. Use in salad dressings or drizzled over chicken or beef.


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